1. What are the criteria to be considered when choosing a natural sweetener? Explain. Natural sweeteners should be selected by comparing their relative sweetness, flavor profiles, color contributions and functionalities. Each natural sweetener has a different composition of saccharides, and thus a different chemical structure, molecular weight, level of solubility and colligative properties. As such, sweeteners impact body and mouthfeel, viscosity, freezing and boiling points, crystal formation and inhibition, browning reactions, water activity, and hygroscopicity.
2. Why sucrose is considered as an ideal sweetener? Sucrose has a clean flavor and a smooth, level sweetening sensation.These products are less processed than white sugar, have a good consumer image and can be sourced from organic raw ingredients.
3. What are the components of soy lecithin? Soy lecithin is a complex mixture of phospholipids, glycolipids, triglycerides, sterols and small quantities of fatty acids, carbohydrates and sphingolipids.
4. Describe briefly how protein performs emulsification capabilities. When a surface-active protein molecule is adsorbed at an interface, the polar amino acids orient to the water phase while the nonpolar amino acids orient toward the lipid.
By, Tey Yi Shen
Linked from KARIM_RELATED_ARTICLES
ArticleFood Product Design: Cover - May 2004 - Natural Convenience
1. What are the criteria to be considered when choosing a natural sweetener? Explain.
Natural sweeteners should be selected by comparing their relative sweetness, flavor profiles, color contributions and functionalities. Each natural sweetener has a different composition of saccharides, and thus a different chemical structure, molecular weight, level of solubility and colligative properties. As such, sweeteners impact body and mouthfeel, viscosity, freezing and boiling points, crystal formation and inhibition, browning reactions, water activity, and hygroscopicity.
2. Why sucrose is considered as an ideal sweetener?
Sucrose has a clean flavor and a smooth, level sweetening sensation. These products are less processed than white sugar, have a good consumer image and can be sourced from organic raw ingredients.
3. What are the components of soy lecithin?
Soy lecithin is a complex mixture of phospholipids, glycolipids, triglycerides, sterols and small quantities of fatty acids, carbohydrates and sphingolipids.
4. Describe briefly how protein performs emulsification capabilities.
When a surface-active protein molecule is adsorbed at an interface, the polar amino acids orient to the water phase while the nonpolar amino acids orient toward the lipid.